Beef Stew
Ingredients
- 3 lbs. chuck roast
- 1 Tblsp grapeseed oil
- olive oil
- Montreal seasoning
- 1/2 C almond flour
- 1 head garlic, coarsly chopped
- 3 Tblsp Worcestershire sauce
- 1/2 tsp paprika
- 3 large carrots
- 10 pearl onions
- 10 Brussels sprouts, halved
- 1 C mushrooms, cubed
- 4 bay leaves
- 5 tomatoes
- 1 C beef broth
- 1/2 C red wine
- 1 tsp garlic salt
- 1/2 tsp pepper
directions
- Heat up grapeseed oil in stainless steel or cast iron pan on 9.
- Cut up chuck roast into 1 1/2" pieces. Coat cubes in olive oil and Montreal seasoning
- Coat cubes with light coat of almond flour.
- Brown steak cubes on all sides and put into pressure cooker.
- Prepare 1 cup beef broth and add it to pressure cooker.
- Cook on high pressure for 15 minutes and let steam release naturally.
- Dice tomatoes and blend into a sauce.
- Add garlic, Worcestershire sauce, carrots, Brussels sprouts, mushrooms, onions, tomato sauce, red wine, paprika, garlic salt, pepper, and bay leaves to pressure cooker.
- Cook another 15 minutes on high pressure. Release steam manually.
- Serve with grated parmesan cheese on the side.